Bicolored Nua Cake, traditional preparation in a pot with a whisk and also with the Bimby.
The Bicolored Nua Cake is a dessert for all occasions, quick and economical, loved by the whole family and all ages.
The creams are prepared simultaneously and take only a few minutes, and what can we say about the easy and quick base, suitable for today’s times where everyone is in a hurry, with little effort we find ourselves with a cake already filled.
The Bicolored Nua Cake is loved by everyone and can be personalized, with one or two creams, or the creams can be flavored with citrus peels or even amaretto or limoncello.
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- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 12
- Cooking methods: Boiling, Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 363.42 (Kcal)
- Carbohydrates 50.86 (g) of which sugars 29.10 (g)
- Proteins 8.99 (g)
- Fat 15.73 (g) of which saturated 3.61 (g)of which unsaturated 11.43 (g)
- Fibers 1.41 (g)
- Sodium 42.67 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Bicolored Nua Cake
- 3/4 cup sugar (or 1 cup erythritol or 2 tbsps of Stevia)
- 1 packet vanillin
- 1/3 cup all-purpose flour (or bamboo fiber or other low GI flour)
- 2 cups milk
- 2 large eggs
- 1/4 cup unsweetened cocoa powder
- 2 1/2 cups all-purpose flour (or low glycemic index)
- 1 cup sugar (or 1 1/10 cups erythritol or 1/2 cup Stevia)
- 4 large eggs
- 2/3 cup sunflower seed oil (or coconut oil)
- 1/2 cup milk
- 1 packet baking powder
- to taste powdered sugar (optional)
Bicolored Nua Cake
Tools
What we need to make the
- 2 Pots or the Bimby
- 1 Electric whisk or the Bimby
- 1 Springform pan 10 in
- 2 Bowls
- 1 Plastic wrap
- 1 Oven
Steps
Traditional preparation
Start by preparing the 2 creams
Combine the flour and the vanillin and sift them together
In a pot, heat the milk and in the meantime beat the eggs and sugar with a whisk
until they become clear and foamy
Now gradually add the sifted flour with the vanillin to the eggs, once the flour is absorbed, add the milk slowly while stirring with a hand whisk this time.
Cook over low heat until the cream thickens.
Then transfer half of the vanilla cream to a bowl, cover it with plastic wrap to prevent a skin from forming, and let it cool completely.
So add the unsweetened cocoa to the cream left in the pot and mix well until the cocoa is fully absorbed without forming lumps.
After mixing it, pour the cocoa cream into a bowl, cover it with plastic wrap, and let it cool completely
Once the 2 creams have cooled, put them in 2 pastry bags and store them in the fridge.
In the meantime, let’s prepare…
Preheat the oven to 340°F (170°C). Butter and flour a springform pan with a diameter of 10 in (26 cm) and set it aside.
In a bowl, combine the flour with the baking powder and vanillin, and sift them.
In the bowl of the stand mixer or a bowl if you are using electric or hand whisks, place the eggs and sugar and whisk for about 3 minutes.
Once the mixture is foamy, gradually add the oil while mixing, followed by the flour mixture.
Mix until the mixture is smooth and homogeneous.
Pour the batter into the prepared pan, leveling it with a pastry spatula.
Take the pastry bag with the white pastry cream and decorate as shown in the picture,
Continue with the pastry bag containing the chocolate cream
Bake in the preheated oven for 60-70 minutes at 340°F (170°C), placing the pan at mid-height.
After the time has passed, perform the toothpick test, then carefully remove from the oven and let it cool completely before removing from the pan.
Dust with powdered sugar if desired and serve.
Vanilla and cocoa cream
Start by preparing the 2 creams
Place the sugar, vanillin, and all-purpose flour into the mixing bowl, and powder: 10 sec/speed 9. Gather at the bottom with the spatula…
Add the milk and eggs, cook: 7 min/194°F/speed 4. Then transfer half of the vanilla cream into a bowl, cover it with plastic wrap to prevent a skin from forming, and let it cool completely.
Then add the unsweetened cocoa to the cream remaining in the mixing bowl and mix: 10 sec/speed 4. After mixing, pour the cocoa cream into a bowl, cover it with plastic wrap, and let it cool completely.
Once the 2 creams have cooled, put them in 2 pastry bags and store them in the fridge.
In the meantime, let’s prepare…
Preheat the oven to 340°F (170°C). Butter and flour a springform pan with a diameter of 10 in (26 cm) and set it aside.
Place the all-purpose flour, sugar, eggs, vanillin, sunflower seed oil, and milk into the mixing bowl, and mix: 30 sec/speed 5.Add the baking powder and mix: 10 sec/speed 4. Take the prepared pan and pour the batter into the springform pan, leveling it with a pastry spatula.
Take the pastry bag with the white pastry cream and decorate as shown in the picture,
Continue with the pastry bag containing the chocolate cream
Bake in the preheated oven for 60-70 minutes at 340°F (170°C), placing the pan at mid-height.
After the time has passed, perform the toothpick test, then carefully remove from the oven and let it cool completely before removing from the pan.
Dust with powdered sugar if desired and serve.
The Bicolored Nua Cake is ready
Bicolored Nua Cake can be stored for up to 1 week covered with a cake dome
FAQ (Questions and Answers)
Bicolored Nua Cake
Can I use only one cream?
Yes, you can certainly use either just the vanilla cream or only the chocolate one.
